I’m such a soup fan that I could eat it for lunch and dinner as a meal, especially when it’s creamy. With some rustic bread on the side, many soups can be quite filling and are a great way to feed a big family, usually by adding more water/cream/broth to easily increase the amount. We’ve just experienced a deep freeze- freezing, snowy rain that makes it hard to get out of a parking lot with anything less than snow tires. Once inside, who wants to leave? All I want to do is cozy up to a nice, creamy and steaming hot cup {or bowl} of soup. That’s why I made this easy cream of vegetable soup that I can make over and over again all winter. The only thing that takes up time is to cut the veggies, but if you’re snowed in, it might be quite therapeutic to do…
I get frozen organic vegetables when available and on sale (Costco has a great variety and large amount that shouldn’t be an issue in the freezer as long as you have the space); otherwise I shop for quality organic and non-GMO veg at places like Trader Joe’s or a local market that offers them. Everything gets rinsed off- even the frozen veg- with water and vinegar to kill off any bacteria that may be on them from handling.
Everything gets diced nice and small. Whatever veg you have on hand is what I would use. Some people prefer mushrooms and peas, for example, which are nice. I just didn’t have them on hand but made use of what I did have without going out for anything additional, new or exotic.
The toughest veg were cooked in oil first since they would take longer to soften. Once softened, I also add the dried herbs like oregano, parsley and thyme. You can add whatever dried or fresh herbs you like.
Then, I made a quick roux {paste to thicken the soup} right in the pan by adding butter…
…and then the flour.
Mix it in well to absorb all the flour.
Next, I add the milk and heavy cream as well as the halal, gluten-free and low-sodium chicken broth by Saffron Road. It’s great because it really gives the soup a rich flavor, but if you want a completely vegetarian version of this soup, use their Classic Culinary Vegetable Broth, which is also low-sodium.
Once that cooks for about 15 minutes on low, add the chopped green beans or peas, if you’re using them, since they’re soft and can get mushy easily. 
Also add the remaining heavy cream.
Let it cook for another 5 minutes on low, uncovered, then serve immediately. If you like, add a bit of grated Parmesan cheese on top.
It’s lovely and really warms the heart, body and soul…
What’s in YOUR cream of vegetable soup?
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